Coffee is the world’s most widely consumed beverage.
It is the fourth-most popular source of energy in the world, accounting for nearly a quarter of all energy consumption.
This is a fact of life for all of us, whether we drink it or not.
So how does coffee differ from other beverages?
Firstly, the coffee is produced and sold in an open and transparent manner, which ensures transparency.
Secondly, the energy is derived from an organic source.
The coffee is not chemically altered and is not artificially made.
Thirdly, it is completely free from the harmful chemicals and phthalates that are commonly found in some other beverages.
In the last 20 years, the number of coffee shops in Australia has increased by 60 per cent, and the popularity of the beverage has grown by over 50 per cent.
However, the health impacts of drinking coffee have remained a mystery.
Coffee consumption has been associated with many health conditions, but little is known about its effect on the immune system, the central nervous system, liver and kidney function, or the risk of colon cancer.
The objective of this study was to investigate the effect of coffee consumption on the development of type 1 diabetes and colorectal cancer.
We hypothesised that coffee consumption would have an effect on both of these diseases.
A total of 1,000 men and women aged between 20 and 65 years old were enrolled.
All participants provided information about their history of diabetes, colon cancer and any previous diagnosis of the two diseases.
They were followed up at 12 months, six months and six years after completing the study.
A coffee drinking history was recorded for the duration of the study, which included coffee consumption, caffeinated beverages (such as tea, cola, coffee and juice) and fruit drinks.
The primary outcome measure was the incidence of type I diabetes (I1D) and colometal cancer (C2C2) in the two cohorts.
The secondary outcome measure for the two groups was the risk for type II diabetes and/or C2C3 (CVD) in both cohorts at 12 years.
Results A total 1,058 I1D cases and 1,081 C2P2 cases were identified in the coffee drinking cohort, and a total of 2,958 I1C cases and 2,087 C2R3 cases were found in the tea drinking cohort.
The incidence of I1Ds was significantly higher in the caffeinated beverage group (hazard ratio [HR] = 1.23, 95% confidence interval [CI] = 0.94, 1.62).
No significant associations were observed between the consumption of coffee and I1Es or coloreCTL cases in the coloretic cancer group (HR = 0, 95%, CI = 0., 0.9, 1).
No evidence of a trend in the incidence or mortality of I2Es or C2Es in the drinking group was found.
Conclusions and future directions The results of this meta-analysis suggest that coffee has a protective effect on type I and I2E colorecell cancers in men and that this protective effect might be mediated through a combination of genetic and dietary factors.
However there is still much to be learned about the health effects of coffee in the general population.
Further research is required to understand the mechanisms by which coffee exerts its protective effects on the disease and to assess the health implications of consumption of other types of coffee.